IRELAND MINT RECIPES

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QUICK MINT SAUCE - IRISH TIMES



Quick mint sauce - Irish Times image

Provided by Jess Murphy

Total Time 10 minutes

Yield 8

Number Of Ingredients 5

A big bunch of mint
Pinch of salt
1 tbsp demerara sugar
40ml boiling water
60ml malt or sherry vinegar

Steps:

  • I like to make this the day before I use it, but fresh is great too, and it lasts for ages. This should serve six to eight people so it really suits a family roast, and it is good with a braised lamb casserole too. Strip the leaves off the mint, roughly chop them and add a pinch of salt. Dissolve the sugar in the boiling water. Mix the vinegar and mint into the sugared water and set the sauce aside until you are ready to serve.

IRISH MINT BROWNIES RECIPE: HOW TO MAKE IT



Irish Mint Brownies Recipe: How to Make It image

I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. —Lori Risdal, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 2-1/2 dozen.

Number Of Ingredients 18

1 cup butter, cubed
4 ounces bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts
FILLING:
4 ounces white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped
ICING:
12 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Mint Andes candies, halved, optional

Steps:

  • In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.

Nutrition Facts : Calories 274 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 28g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

More about "ireland mint recipes"

IRISH MINT BROWNIES RECIPE: HOW TO MAKE IT
I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. —Lori Risdal, Sioux City, Iowa
From tasteofhome.com
Reviews 3.3
Total Time 01 hours 15 minutes
Category Desserts
Cuisine Europe, Irish
Calories 274 calories per serving
  • In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.
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